3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed multiple items in the make table not holding temp. After further evaluation, the make table was not holding temp. After discussing with the PIC, the food had just been placed less than 4 hour prior. The PIC placed the food items not in use back in the walk in with metal lids, and iced down the other side of the unit to continue operation. A work order was placed for the unit during the inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the make table to be not holding proper temp.
3717-1-06.4(F) / Drying mops.
Corrected During Inspection Mops dried improperly. Observed a mop hanging to dry but resting on a shelf with sanitizer. PIC correctly hung mop to facility standards (upside down).
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-August-2019
| Comments |
|---|
| X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. |